Vegetable Salad Canning Recipe

Vegetables

• 3 cups cucumbers, thinly sliced
• 2 cups carrots, thinly sliced
• 2 cups bell peppers (red, green, or yellow), sliced
• 1 ½ cups celery, sliced
• 1 cup onions, thinly sliced
• 1 cup cabbage, shredded
• 1 cup green beans, chopped

Brine

• 5 cups white vinegar (5% acidity)
• 2 ½ cups water
• 1 cup sugar
• 3 tbsp pickling salt
• 2 tsp mustard seeds
• 2 tsp celery seeds
• 2 tsp turmeric

How to Make

1. Prep Vegetables – Wash and chop all vegetables into bite-sized pieces. Set aside in a large mixing bowl.
2. Make Brine – In a large pot, combine vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric. Bring to a gentle boil, stirring until sugar dissolves.
3. Pack Jars – Sterilize canning jars. Fill each jar with the prepared vegetables, leaving about 1-inch headspace.
4. Add Brine – Carefully pour hot brine over the vegetables in each jar, ensuring they are fully covered. Leave ½-inch headspace.
5. Remove Air Bubbles – Use a non-metal spatula to release trapped air bubbles. Wipe rims clean and secure with lids and bands.
6. Process Jars – Place jars in a boiling water bath canner. Process for 15 minutes (adjust for altitude if necessary).
7. Cool & Store – Let jars cool undisturbed for 12–24 hours. Check seals before storing in a cool, dark pantry.

Notes

• Always use vinegar with at least 5% acidity for safe canning.
• You can swap or add other vegetables like cauliflower or zucchini.
• Let jars sit for at least 2 weeks before eating to allow flavors to fully develop.
• Once opened, refrigerate and consume within 1–2 weeks.

FAQs

Q: Can I reduce the sugar in the brine?
Yes, but keep some sugar for balance and flavor. Do not reduce the vinegar or salt for safety reasons.

Q: How long will canned vegetable salad last?
Properly sealed jars can last 12–18 months in a cool, dark place.

Q: Do I need to pressure can this?
No, since this is a pickled (high-acid) recipe, water bath canning is safe.

Q: Can I add herbs for extra flavor?
Yes, fresh dill or parsley make excellent additions.

Nutrition (per 1 cup serving)

• Calories: ~60
• Protein: 1g
• Carbs: 14g
• Fat: 0g
• Sugar: 10g
• Fiber: 3g
• Sodium: ~280mg